The ultimate Chocolate Chip Cookie. Except it’s healthy and lets face it, that makes me happy =)
These are perfectly chewy and 100% whole wheat. They are the perfect size that wont leave you with a sugar induced stomach ache- you can even have a couple and feel great. Everything in moderation, right? 😉 Did I mention they are sugar-free (minus the dark chocolate of course, but who make Chocolate Chip Cookies without chocolate)?
I’ve been experimenting for a while trying to develop a recipe that was healthy, without tasting like it. Anyone can make a healthy chocolate chip cookie, the hard part is making it not taste healthy. Trying to find that balance between nutrition and taste is the tricky part. I wanted something that wasn’t overly cakey or crunchy. These came out with that perfect chewy texture, that in my opinion, is what sets apart an average cookie, from a perfect cookie!
Skinny Chocolate Chip Cookie Bites
- 1/4 cup unsalted butter
- 1/4 cup brown sugar (you can sub this with coconut sugar for a sugar-free version)
- 2 Tablespoons Xylitol
- 1 teaspoon vanilla extract
- 2 egg whites
- 1 cup whole wheat pastry flour
- 1/4 cup vanilla protein powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup dark chocolate chips (you could reduce this to further limit the sugar)
- Preheat over to 350 degrees.
- Melt your butter in a small saucepan over medium heat (or carefully microwave).
- *Optional: Browning the butter adds an extra rich taste. To do so, let the butter melt in saucepan over medium heat, once it melts, whisk constantly until small brown bits start to appear on bottom of pan (3-5 mins). Immediately remove from heat and continue to whisk for another minute or so. Let cool completely. (I’m usually impatient, so I’ll poor into a small cup or bowl and let cool in the freezer)
- While the butter is cooling, mix together your dry ingredients: flour, protein powder, baking soda and salt.
- Once the butter has cooled completely, combine with sugars and vanilla extract. Whisk until smooth.
- Combine wet and dry ingredients. You may need to use your hands for this step and the dough will be dry.
- Once combined, fold in chocolate chips.
- Refrigerate for at least 15 minutes.
- Roll dough into small 1 inch balls and place on cookie sheet lined with parchment paper. If you want to keep the balls from spreading, you can but the parchment paper lined with aluminum and place aluminum side up. (I usually get mine at Target).
- Bake for 6-8minutes. Let cool completely.